Goan Pork Vindaloo

9 mins
Serves 2
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Directions

  1. 1Peel and thinly slice the ginger using a spoon.
  2. 2Peel and thinly slice the ginger using a spoon.
  3. 3Peel and thinly slice the ginger using a spoon.
  4. 4Add the sliced ginger to the blender.
  5. 5Add the sliced ginger to the blender.
  6. 6Add the sliced ginger to the blender.
  7. 7Add six peeled garlic cloves to the blender.
  8. 8Add six peeled garlic cloves to the blender.
  9. 9Add six peeled garlic cloves to the blender.
  10. 10Add three tablespoons of Kashmiri chili powder to the blender.
  11. 11Add three tablespoons of Kashmiri chili powder to the blender.
  12. 12Add three tablespoons of Kashmiri chili powder to the blender.
  13. 13Add one tablespoon of paprika to the blender.
  14. 14Add one tablespoon of paprika to the blender.
  15. 15Add one tablespoon of paprika to the blender.
  16. 16Add one tablespoon of ground cumin to the blender.
  17. 17Add one tablespoon of ground cumin to the blender.
  18. 18Add one tablespoon of ground cumin to the blender.
  19. 19Add two teaspoons of table salt to the blender.
  20. 20Add two teaspoons of table salt to the blender.
  21. 21Add two teaspoons of table salt to the blender.
  22. 22Add one teaspoon of black pepper to the blender.
  23. 23Add one teaspoon of black pepper to the blender.
  24. 24Add one teaspoon of black pepper to the blender.
  25. 25Add half a teaspoon of ground cinnamon to the blender.
  26. 26Add half a teaspoon of ground cinnamon to the blender.
  27. 27Add half a teaspoon of ground cinnamon to the blender.
  28. 28Add half a teaspoon of cardamom to the blender.
  29. 29Add half a teaspoon of cardamom to the blender.
  30. 30Add half a teaspoon of cardamom to the blender.
  31. 31Add a quarter teaspoon of ground cloves to the blender.
  32. 32Add a quarter teaspoon of ground cloves to the blender.
  33. 33Add a quarter teaspoon of ground cloves to the blender.
  34. 34Add a quarter teaspoon of ground nutmeg to the blender.
  35. 35Add a quarter teaspoon of ground nutmeg to the blender.
  36. 36Add a quarter teaspoon of ground nutmeg to the blender.
  37. 37Add three quarters of a cup of water to the blender and blend into a smooth paste.
  38. 38Add three quarters of a cup of water to the blender and blend into a smooth paste.
  39. 39Add three quarters of a cup of water to the blender and blend into a smooth paste.
  40. 40Finely chop an onion.
  41. 41Finely chop an onion.
  42. 42Finely chop an onion.
  43. 43Heat one tablespoon of vegetable oil in a dutch oven over medium heat.
  44. 44Heat one tablespoon of vegetable oil in a dutch oven over medium heat.
  45. 45Heat one tablespoon of vegetable oil in a dutch oven over medium heat.
  46. 46Cook the chopped onion for 7 to 9 minutes until softened and lightly browned.
  47. 47Cook the chopped onion for 7 to 9 minutes until softened and lightly browned.
  48. 48Cook the chopped onion for 7 to 9 minutes until softened and lightly browned.
  49. 49Add the spice paste and the cubed pork to the dutch oven.
  50. 50Add the spice paste and the cubed pork to the dutch oven.
  51. 51Add the spice paste and the cubed pork to the dutch oven.
  52. 52Put the dutch oven in a 325°F oven and cook for 40 minutes.
  53. 53Put the dutch oven in a 325°F oven and cook for 40 minutes.
  54. 54Put the dutch oven in a 325°F oven and cook for 40 minutes.
  55. 55After 20 minutes, remove the lid from the dutch oven to let the sauce reduce.
  56. 56After 20 minutes, remove the lid from the dutch oven to let the sauce reduce.
  57. 57After 20 minutes, remove the lid from the dutch oven to let the sauce reduce.
  58. 58Add one third of a cup of coconut vinegar.
  59. 59Add one third of a cup of coconut vinegar.
  60. 60Add one third of a cup of coconut vinegar.
  61. 61Return the dutch oven to the oven and cook for another 40 to 50 minutes until the pork is tender.
  62. 62Return the dutch oven to the oven and cook for another 40 to 50 minutes until the pork is tender.
  63. 63Return the dutch oven to the oven and cook for another 40 to 50 minutes until the pork is tender.
  64. 64Let the pork rest for 10 minutes.
  65. 65Let the pork rest for 10 minutes.
  66. 66Let the pork rest for 10 minutes.
  67. 67Serve over a bed of basmati rice.
  68. 68Serve over a bed of basmati rice.
  69. 69Serve over a bed of basmati rice.

Ingredients

  • 3.5 pounds pork butt from the shoulder
  • 3.5 pounds pork butt from the shoulder
  • 3.5 pounds pork butt from the shoulder
  • 2 inches fresh ginger
  • 2 inches fresh ginger
  • 2 inches fresh ginger
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 3 tablespoons Kashmiri chili powder
  • 3 tablespoons Kashmiri chili powder
  • 3 tablespoons Kashmiri chili powder
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cumin
  • 2 teaspoons table salt
  • 2 teaspoons table salt
  • 2 teaspoons table salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon cardamom
  • 0.5 teaspoon cardamom
  • 0.5 teaspoon cardamom
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground nutmeg
  • 0.75 cup water
  • 0.75 cup water
  • 0.75 cup water
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1.5 cups onion
  • 1.5 cups onion
  • 1.5 cups onion
  • 0.33 cup coconut vinegar
  • 0.33 cup coconut vinegar
  • 0.33 cup coconut vinegar
  • 1 bed basmati rice
  • 1 bed basmati rice
  • 1 bed basmati rice

Equipment

blenderknifedutch oven